Lean Finely Textured Beef- Fast Facts
Lean Finely Textured Beef (referenced as pink slime in media)
March 15, 2012
Most ground beef has a small amount of boneless lean beef trimmings. Our meat processors, Cargill, Miller Beef, and Moran’s do not use ammoniated meat products in the production of fresh ground beef for the stores of Save Mart Supermarkets. They abide by all regulatory requirements and all ground beef is tested for E. coli before leaving the plant.
Save Mart Supermarkets also carries ground beef that does not contain lean finely textured beef (LFTB) trimmings- Harris Ranch Beef, Harris Ranch 81/19 1# Chub, and Organic Prairie 85/15 1# Brick.
Although the ground beef we carry does not contain ammoniated meat, we also want our customers to understand this is a process approved for use in the production of ground beef and is safe. The American Meat Institute has developed a Q&A for consumers on this topic, and they have also produced a video - Click Here To Watch The Video to clear up misconceptions about the process both are available at www.luckysupermarkets.com under Customer Alert tab.
The process of generating Lean Finely Textured Beef is simply one of taking the fat trimmings, heating them so that the small traces of lean meat can be separated from the fat and then adding this lean beef back into the ground meat. The process has provided consumers a much leaner, healthier ground meat product and enhanced a sustainable practice for cattle producers.
- Finely Textured Beef (FTB) – is the remaining beef that has been separated from fat using an established, simple process of heating the fat so it separates from meat.
- Produces a 100% beef product that is 95% lean.
- Replacing the total FTB produced today would require the raising, feeding and harvesting of 1.5 million additional head of cattle annually.
- The approximately 850 million pounds produced annually is equivalent to 3.4 billion quarter-pound patties or 8% to 9% of all ground beef products.
- To replace current FTB production, beef imports would have to be increased by 50%.
*2011 Cargill Meat Solutions